It's probably too late, but here are a couple of options to consider. Stuffed Pork Tenderloin Posted by cookingrvc (Sue) 2 pork tenderloins 1 c fresh spinach, rinsed & drained 1 c grated Jarlsberg cheese you could sub another cheese 1/3 c grated parmesan 2 tsp garlic powder Salt & pepper 2 c white wine or chicken stock 2 T flour 2 T cold water Chicken stock Preheat oven to 400F Butterfly each tenderloin and carefully pound to even thickness. Place on work surface, overlapping the long sides by about an inch. Layer the spinach leaves, jarlsberg & parmesan on top of the meat. Sprinkle with garlic powder, salt & pepper. roll tightly and tie off at 1-1/ 2 inch intervals. Place in roasting pan and add 2 cups of wine or chicken stock. Roast uncovered 1-1/2 hours or until internal temp reaches 160F. Remove from oven, transfer to a cutting board and loosely tent with foil, let sit for 15 minutes. Drain liquids into saucepan and reduce over medium-high heat for 2 minutes. Make a slurry of flour and water, then slowly whisk into saucepan to make gravy. Maple-Chili Glazed Pork Medallions 1 teaspoon chili powder 1/2 teaspoon salt 1/8 teaspoon ground chipotle pepper 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions 2 teaspoons canola oil 1/4 cup apple cider 1 tablespoon maple syrup 1 teaspoon cider vinegar 1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork. 2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze. Pork Tenderloin With Bourbon Sauce INGREDIENTS: * 1/4 cup Kentucky Bourbon * 1/4 cup light soy sauce * 1/4 cup packed brown sugar * 2 large cloves garlic, chopped * 1/4 cup Dijon mustard * 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger * 2 teaspoons Worcestershire sauce * 1/4 cup vegetable oil * dash hot sauce * 2 pork tenderloins, about 1 1/2 to 2 pounds PREPARATION: In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve. Serves 6. Posted by Sharoncb Source: Diana Rattray,Your Guide to Southern U.S. Cuisine. Sharon’s Notes: When I made this I did only one tenderloin for the two of us, cutting it in half. We don't get light soy sauce here so I used the regular. Also we don't have a grill so I cooked it in a low casserole dish on the top rack of my toaster oven, 30 minutes at 200C (about 400F), turning once and basting twice. I had only one hour time to marinate but the flavour was perfect ! Linda

Well, the pie turned out great. I sliced the apples very thinly since that's how I like them and got positive comments about that. The pie wasn't beautiful but it tasted delicious. Thanks again for all the ideas. I will probably play around with the all shortening pie crust for the future. I was in a bit of a hurry when I made the pie so I might have mismeasured. BTW we played poker, six of us, and only two had ever played before. We played Texas Hold 'em mostly but then I wanted to shake things up a bit and taught them five card draw and seven card stud. We had a blast! We were very girly about it, any real poker player would've been tearing his/her hair out! But we had lots of laughs and lots of fun and can't wait to do it again!

Pumpkin Bread 2/3 cup shortening 2-2/3 cup sugar 4 eggs 1 can (15 oz) pure pumpkin 2/3 cup water (or use cider) 3-1/2 cup flour 2 tsp. soda 1-1/2 tsp salt 1/2 tsp baking powder 1 tsp cinnamon 1 tsp cloves 2/3 cup coarsely chopped nuts 2/3 cup raisins Heat oven to 350. Grease 2 loaf pans. Cream shortening and sugar thoroughly. Add eggs, pumpkin and water. Blend in dry ingredients, except nuts and raisins. Stir in nuts and raisins after batter has been mixed well. Bake 60-70 minutes or until wooden pick inserted in center comes out clean. I think I set my timer for 50 minutes and then checked it, but don't remember if I had to cook longer than that or not. This is my favorite pumpkin bread recipe, and is wonderful with a cream cheese and lemon and sugar glaze on it. Rosie's Banana Bread 1/2 cup oil 2 eggs 3/4 cup mashed bananas 1 cup sugar 1-1/4 cup flour 1 tsp. soda 1/2 tsp salt Preheat oven to 350. Mix oil, eggs, and bananas with sugar. Sift dry ingredients and add. Bake 50 minutes in heavily greased and floured pan. This is a very, very moist bread, so good greasing and flouring of the pan is necessary. I also add 1 cup chopped walnuts to this. This, again, is the best banana bread recipe I have found. Cherry Zucchini Bread 2 eggs 1 tsp. ground cinnamon 3/4 cup granulated sugar 1/2 tsp baking soda 1/3 cup vegetable oil 1/4 tsp. salt 1/3 cup lemon juice 2/3 cup shredded, unpeeled zucchini 1/4 cup water 2/3 cup dried tart cherries 2 cups all purpose flour 1 Tbs. grated lemon peel 2 tsp. baking powder Put eggs in a large mixing bowl. Beat with an electric mixer on med. speed 3-4 minutes, or until eggs are thick and lemon colored. Add sugar, oil, lemon juice, and water and mix well. Combine flouyr baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture and mix well. Stir in zucchin, cherries, and lemon peel. Grease and flour the bottom only of a loaf pan. Pour batter into prepared pan. Bake in preheated oven 55-65 minutes, or until wooden pick inserted in center comes out clean. Makes 1 loaf. I could not find my zucchini, apple, or cranberry quick bread recipes, but if you really want them, just let me know and I will dig deeper. Have a happy Thanksgiving! Sherry

Posted by sheshebop (My Page) on Fri, Mar 12, 10 at 9:12 Wow! I clipped and saved so many of these recipes, and still wasn't even half way through. I ended up printing the entire thread. As one who loves very tart tastes, this thread was perfect for me. I love the tartness of a cranberry. Whoever picked cranberries, good choice! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 19, 10 at 20:13 I just finished off my last slice of cranberry apple pie. I still have about a cup of cranberries left, which I think I will use to make those Empire muffins. I've got the carrots, walnuts AND the applesauce. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 9:20 Really good recipes! I'm sure I'll be checking these over next fall when cranberries are plentiful again. Time for a new topic! ~~~~~~~~~~~~~~~drawing a name~~~~~~~~~~~~~~~~~~~~~~~~ OK...got it........................ >>>>>>>>>>>>>>>>>> Pat T <<<<<<<<<<<<<<<<<<<<< Pat, please give us an ingredient focus ASAP! Just post it below, I'll watch for it and then start the new thread. Thanks to everyone for the cranberry recipes. Nancy o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 22, 10 at 9:25 I should have posted yesterday, I made 12 half pints of Gina's cranberry citrus marmalade! OK, Pat T, I'll wait for your selection now... Annie o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Mar 22, 10 at 9:39 OK Nancy - Let's go with PASTA as the new focus. I'm looking forward to some new recipes & ideas! PS: Thanks for picking me. I feel so special! LOL o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Mon, Mar 22, 10 at 9:56 as usual I am a day late and a dollar short but in since these threads get saved I'm going to add two of my favorite recipes - I love cranberries. And I love Alexa's crustless cranberry pie. I like it in the freezer cut into little bite sized pieces to grab a little piece every once in awhile...yum. thanks everyone for sharing all these great recipe! Drenched Cranberry Cake - Lorijean 2 cups all-purpose flour 1 cup sugar 2-1/2 teaspoons baking powder 3 tablespoons vegetable shortening, melted 2/3 cup milk 1 egg 2 cups fresh or frozen cranberries Sauce: 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Preheat the oven to 350 F. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water (I just put a small saucepan over an extremely low flame and dispensed with the double-boiler!) Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously with the warmed sauce. Serves 8 Source: Very Cranberry, copyright 2003 posted by lorijean Cranberry Lemon Cookies -Jenn A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. ============================================================ NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 10:12 Great choice Pat! I'm getting another idea to go along with it. Thanks! Nancy Here is a link that might be useful: Cookalong #24-------PASTA! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Mar 22, 10 at 12:48 I was half way through the day yesterday, and had already made 2 loaves of bread and a pan of dark ginger bread (since we had 5 inches of snow !!! it seemed like a good day for baking, especially gingerbread) when I remembered about the cranberry cookalong. I'm going to copy and paste this thread, though. There's lots of good ideas for cranberries. Thanks for all the recipes. Sally o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Mar 24, 10 at 11:45 I can't believe no one has posted Cranberry Jezebel. Cranberry Jezebel Sauce Recipe 1 cup water 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (12 oz) bag fresh or frozen cranberries 3 tblsps prepared horseradish 1 tblsp Dijon mustard Garnish: fresh mint sprigs Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp. Stir in horseradish and mustard; cover and chill. Garnish, if desired. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, Apr 1, 10 at 19:35 Better late than never, right? I finally got around to developing and testing this recipe and making the photos. My goal was a zippy cranberry chutney. Cranberry chutney is not such an original idea as I first thought. Malna posted one early in this thread and it turns out there are many recipes for it on the Internet. Anyway, here is mine. Chutney Ingredients Chutney Appetizer CRANBERRY CHUTNEY 12 oz. fresh or frozen cranberries 1 orange, chopped 1 apple, chopped 2 Tablespoons finely minced shallots 1 Tablespoon finely minced fresh ginger root 3/4 Cup white vinegar 3/4 Cup white wine 1 Cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Combine all ingredients and bring to a boil in a covered pot. Simmer covered for 5 minutes. Simmer uncovered for 25 minutes. Note: Prior to cooking, it may appear that there is not enough liquid. Check the consistency after the first five minutes of cooking. Add wine or water if necessary. The final product should be thick. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Apr 1, 10 at 22:03 Jim, I'll go back and check the recipe in a minute but those pictures are amazing. Especially the first one! Gorgeous. You been hiding your talent boy! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 8:58 So was it any good? I've been looking for a good cranberry chutney recipe, the one I have calls for sage and I've been skeptical so haven't made it. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Apr 2, 10 at 12:00 Thanks for the nice words, Sharon. You made my day. LPM, this chutney was pretty much what I expected it to be. It's based on a review of many other recipes so I couldn't go too far wrong. My main innovations were to use shallots, ginger root and wine, nothing especially daring but fitting to the concept of a chutney I thought. I was tempted to use balsamic vinegar but went with white vinegar for the sharpness I wanted. I figured the other ingredients would provide enough fruitiness. Since it is the only cranberry chutney I ever tasted, I have no basis for comparison. I can only say it tastes good to me. I agree about that recipe which called for sage. I would not use green herbs. IMO, it's sweet spices you want with the fruitiness of chutney and that is consistent with most of the recipes I looked at. I just looked at Malna's recipe again and it looks like she also used ginger root, not ground ginger. Check her recipe and look at a few of the other on-line recipes and see what you think. Let us know if you make chutney. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 16:55 Right now I have the ingredients for Gina's Cranberry Citrus Marmelade languishing in my fridge, so if I do make preserves, that will be it. Most likely I will make the chutney to give as Christmas gifts next year, so I'll have to save this thread. I liked Malna's recipe too, but somehow I can't get my brain around curried cranberries! There is no total reason for this, other than I've never tried it. But also, I am not a big curry fan, and I don't really know why, because I liked seasoned food. There must be some particular ingredient in curry I don't like, and I think it may be fenugreek. Maybe that's not in Balti seasoning. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Fri, Apr 2, 10 at 18:58 I thought I heard my name being bantered around here LOL. Here's my take on the chutney issue - I much prefer the sweet one. As a matter of fact, I can just eat it right out of the jar. On a turkey sandwich? To die for. The curried one - DH loves it. I liked it right after I canned it but, as I said above, I think the curry part got too strong after a few months on the shelf. BTW, the ingredients in Balti are coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, mustard, cardamom, cloves, fennel, fenugreek (sorry, LPM), charnushka, star anise, ajwain, black cardamom, cilantro, anise seed and bay leaf. Whew, long list to type!